- Oversees and assists the day-to-day operation, organizes the kitchen department, and ensures smooth daily operations with standards/SOPs are met consistently.
- Maintain complete knowledge of menus, item preparation method/time, quality standards, taste, texture, serving temperature, portion size, and presentation method.
- Menu creation - create and update a diverse and appealing menu that aligns with the lounge’s theme and atmosphere.
- Introduce new and exciting dishes, keeping up with culinary trends and customer preferences.
- Supervise and lead a team of kitchen staff, including chefs, cooks, and kitchen assistants.
- Ensure efficient workflow and coordination in the kitchen to meet service requirements.
- Manage inventory, control costs, and minimize waste to achieve financial targets.
- Maintain high standards of food quality, presentation, and consistency.
- Conduct regular tastings and inspections to ensure adherence to recipes and standards.
- Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.
- Conduct regular training sessions for kitchen staff on proper food handling procedures.
- Coordinate with the front-of-house staff to ensure smooth communication and efficient service.
- Work closely with management to implement promotional events and special menus.
- Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients.
- Negotiate pricing and terms with suppliers to optimize cost-effectiveness.
- Contribute creative ideas for food and beverage pairings, themed events, and special promotions.
- Stay informed about culinary trends and incorporate innovative concepts into the menu.
- Mentor and train kitchen staff to enhance their skills and foster a positive working environment.
- Conduct performance evaluations and provide constructive feedback for continuous improvement.
- Kitchen planning of the workflow to ensure operations efficiency
Qualifications and Skills:
- Proven experience as a Head Chef or Executive Chef in a high-volume, fast-paced environment.
- At least 5 to 7 years of relevant experience
- Culinary degree or relevant certification.
- Excellent leadership and communication skills.
- Familiarity with local food safety regulations.
- Creative and innovative mindset
- Good understanding of useful computer programs (MS Office, restaurant management software, POS)
